Reviewed: Apr. 15, 2012

We loved this recipe. I did a brine on bone-in chicken breasts for 2.5 hours which may have been overkill. The chicken was almost too moist, if that's possible. The huge chicken breasts were done at 30 minutes with the lid on the pot. I put craisens in with 5 minutes to go and they were just right. I added a concoction of 2T water and 2T corn starch (mixed) to the remaining liquid and boiled it on high for just a few minutes. The gravy is slightly sweet but probably not too overpowering since my husband enjoyed it; he doesn't like anything that's remotely too sweet. Without the gravy, the chicken barely hinted of orange flavor and needed extra seasoning or ketchup, if you're one of my children.

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Kaylee

Reviewed: Feb. 28, 2012

great with coconut rice with pineaplle, bell pepper and onion chutney

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Contessa Diva

Reviewed: Dec. 12, 2011

This recipe was great.

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Sageowl

Reviewed: Mar. 30, 2011

I thought the sauce was a little too thin so I reduced it quite a bit before adding to chicken tenders.That didn't help much so I added cornstarch. I browned the tenders first then added the sauce. I added garlic, ginger, salt and pepper to the sauce. In the end I added a splash of balsamic vinegar. I liked this but my kids didn't.

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CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jan. 25, 2010

This tasted pretty good with a few modifications...I omitted the marmalade and used boneless, skinless chicken breasts. I also sautéed a tiny bit of onion and garlic in some olive oil, then added the chicken breast. Meanwhile, I simmered the orange juice and cranberries and added some corn starch to thicken. I too served it over rice.

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Heather

Reviewed: Mar. 26, 2009

My family and friends love this recipe! I add garlic, soy sauce, boneless skinless chicken breasts and 1 tablespoon of cornstarch to thicken it up. I like to add a little more orange marmalade because we love the orange flavor. This is a keeper.

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mwhitejasp

Reviewed: Mar. 7, 2009

This is ok, but just ok. Not good enough to put into the regular rotation. It was too sweet and there wasn't enough of any other flavor to balance that out. Again, it wasn't bad, but we likely won't be making it again soon.

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JOPLIN1975

Reviewed: Feb. 22, 2008

Just tried the bbq sauce of this submitter last week and thought I would try the another of her recipes this week. It was very good, I like the tartnees of the cranberries (especially when they plumped up) and the sweetness of the orange. I did season my chicken with a little Adobo, but other than that I kept the recipe the same. I served over white rice. I will definitely make this again.

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MDKLOVA

Cooking Level: Expert

Reviewed: Feb. 4, 2008

My family loves this one! It's so easy to make... I can throw it together in no time. I always add a tbsp or two of cornstarch mixed with OJ at the end to thicken up the sauce. Goes great with wild rice!

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